The study, published in the Epidemiological Bulletin Observations by the Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), aimed to monitor the microbiological quality of ready-to-eat street food sold in the Lisbon metropolitan area.
In total, 118 unique samples of street food were collected from 39 vendors across seven areas of the Lisbon district, between March 2019 and December 2022.
The samples were classified into groups based on INSA guidelines, according to the type of preparation: with or without thermal treatment, handling after thermal treatment, presence of raw components, or components with natural flora.
The evaluated foods included savory items like rissóis, codfish cakes, and samosas, pastries (such as donuts and croissants), sandwiches containing fresh vegetables, hot dogs, burgers, mixed salads, fruits, natural juices, and sushi.
The study reveals that of the 118 samples, the declaration of microbiological quality was satisfactory in 35 (29.7%) and questionable in 29 (24.6%).
Meanwhile, 51 samples (43.2%) were evaluated as unsatisfactory and three (2.6%) as unsatisfactory and potentially hazardous to public health.
Researchers emphasize that inadequate washing of raw produce, improper storage temperatures, and inefficient control over the usage time of these products may explain these results.
They note that the three samples evaluated as potentially hazardous to public health were chicken coxinhas, which, although fully cooked, are ready-to-eat foods that require extensive handling during preparation.
“Moreover, although fried before serving, being a breaded preparation with some thickness, it is essential to ensure the interior reaches a temperature sufficient to eliminate any microorganisms present”, they explain.
The results obtained in this study point to “non-compliance with some hygiene best practices in these types of establishments”.
Researchers argue that the detection of E. coli and coagulase-positive Staphylococcus (safety/hygiene indicators) above the Maximum Reference Value in 14.4% (17) and 26.2% (31) of the samples, respectively, reflects the importance of encouraging operators of these businesses to improve the implemented food safety systems.
“Surveillance programs must be encouraged to motivate and raise awareness among this specific group of operators about the importance of complying with good hygiene and manufacturing practices”, they advocate.
The establishment of critical control points, frequent revalidation of handlers’ training, and the implementation of self-control programs are other measures deemed crucial for the safety and quality of ready-to-eat food offered by this food sector.
According to data reported to the European Food Safety Authority (EFSA), between 2019 and 2023, 721 outbreaks with strong evidence of foodborne origin were linked to exposure sites such as “restaurants, pubs, street vendors, take-aways,” resulting in 10,871 illness cases.
Salmonella spp, Staphylococcus aureus, and Clostridium perfringens were among the most common causal agents detected in outbreaks associated with these exposure sites.
